Sf Hazelnut Recipe

Prepare glass and garnish

Place a shallow plate or saucer with the finely chopped toasted hazelnuts. Moisten the rim of an old fashioned glass by rubbing a fresh orange twist around the rim (or lightly wet with a tiny amount of simple syrup). Dip the rim into the chopped hazelnuts to create a thin hazelnut rim. Set glass aside.

Combine ingredients

Add the whiskey, Frangelico, dry vermouth, simple syrup, and Angostura bitters into a mixing glass or cocktail shaker filled with plenty of ice.

Stir

Stir the mixture for 20–30 seconds (about 15–20 revolutions) until well-chilled and properly diluted. This keeps the spirit-forward profile clear and silky.

Strain and serve

Place one large ice cube in the prepared old fashioned glass. Double-strain the cocktail into the glass using a julep or fine strainer to catch any small bits. Express the orange twist over the drink to release oils, then drop the twist in as garnish.

Optional: Espresso-hazelnut float

If using, gently pour the cooled espresso over the back of a bar spoon so it floats on top of the cocktail, then lightly float the cold heavy cream on top (pour over the spoon) to create a layered effect. Serve immediately.

Final touch

Optionally sprinkle a few extra chopped toasted hazelnuts on the cream or on the rim. Serve with a short stirring pick so the drinker can integrate the float if desired.

Preheat a small skillet over medium heat. Add raw hazelnuts in a single layer and toast, shaking or stirring frequently, until skins darken and nuts smell toasty (4–6 minutes). Transfer immediately to a clean kitchen towel, fold towel over nuts, and rub to remove loose skins. Chop finely once cool. Cool completely before using on the rim.